Instructions: 1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

2. Preheat broiler.

3. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper.

4. Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden.

Yield: 4 servings (serving size: 2 potato halves).

NOTES : Tips:
Select green onions (a.k.a. scallions) with bright green tops. They will keep for up to 5 days when stored in a plastic bag in the refrigerator. Dont wash them until youre ready to use them. Trim off the roots (unless otherwise specified), and use both the green and white parts-the white part has a stronger flavor. Buy potatoes that are free of blemishes, sprouts, and cracks. Dont use potatoes with a green tinge: This shows that the potatoes have been exposed to light for a prolonged period of time and contain solanine (a toxic alkaloid). Store potatoes in a cool, dark place (a drawer or low cabinet in the kitchen) for up to 2 weeks. Storing potatoes in the refrigerator will make them taste sweet; storing them with onions will make them rot more quickly.

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